1 quart of water
4 tbsp chopped garlic
1 three-inch section of day-old French bread, or other coarse crusty bread
2 tbsp olive oil
2 tsp bittersweet smoked paprika (Piment?n de la Vera)
Heat water and add garlic. While garlic cooks (5 – 10 minutes), slice the bread very thinly and fry it in the olive oil, sprinkling a little piment?n and salt in the oil. Add the bread and oil to the water and simmer for another 10-15 minutes. You can leave the soup for several hours at this stage.
Just before serving, break each egg in turn into a lable and lower into soup. Stir ladle to break up the eggs. Serve immediately into deep bowls.
from La Tienda.